This coffee cooperative is in western Ethiopia and has over 650 members who are farming coffee at between 1900 and 2000 meters elevation. The farmers are assisted in part by a union that provides marketing, exporting, and representation on an international scale.
I love Ethiopian coffees for the bright and fruity notes and I tend to roast them on the lighter side. Darker roasts result in a more balanced, less fruity cup, but still retain some of these traits. This is a great bean for pour over coffee as well. Ethiopian beans were a standard at coffee shops in Humboldt county when I was in college there, and I still associate the flavors with that time.
